Ham Pot Pie

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Ham Pot Pie is perfect for using leftover ham, this savory dish is packed with hearty vegetables and topped with buttery crescent rolls. It’s warm, satisfying and ideal for busy weeknights!

Prep Time10

Cook Time50

Course: Casseroles

Cuisine: American

Keyword: Cassserole, leftover ham

Servings:

Calories: 849kcal

Author: Milisa

Ingredients

1 pound ham cut into bite-sized pieces
10.5 ounce cream of chicken soup
¾ cup sour cream
1 tablespoon granulated garlic
½ teaspoon kosher salt
½ teaspoon black pepper
12.5 ounces frozen broccoli florets
10 ounces frozen mixed vegetables
1 cup cheddar cheese shredded
8 ounces refrigerated crescent dough
2 tablespoons butter melted

Instructions

Preheat oven to 400°.
In a bowl, combine cream of chicken soup, sour cream, granulated garlic, kosher salt and black pepper.
Stir in chopped ham, mixed vegetables and broccoli florets until thoroughly combined.
Spread the ham pot pie filling evenly into a baking dish.
Sprinkle shredded cheese evenly over the top of the ham mixture.
Unroll crescent dough and roll each triangle into a crescent shape. Arrange evenly on top of the filling.
Brush crescent rolls with melted butter.
Cover baking dish with foil and bake for 40 minutes.
Remove foil and continue baking for an additional 10-15 minutes or until the filling is bubbly and crescents are golden brown.

Notes

Storage: Store leftovers covered in the refrigerator for up to 3 days.
Reheating: Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F until hot.
Crust Variations: Try topping with pie crust, puff pastry or biscuit dough instead of crescent rolls for different delicious options.
Vegetables: Use any veggies that you like: onions, celery or mushrooms are great additions.
Cream Soup: Any cream soup will work but If you don’t have cream soup on hand, you can substitute 1/2 cup chicken broth mixed with 1/2 cup heavy cream, thickened with 1 tablespoon cornstarch.

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